A pork dish which is always a favourite of my nephews. Instead of the normal pig trotter used for braising, this dish uses roasted pig trotter which is easy to prepare and quick to cook. The crispy skin of the roasted pork when braised becomes spongy and not that fatty.
2 roasted pig trotter - chopped into chunky pieces
5-6 dried red chillies - washed
5-6 slices of dong quai
1 piece 3 cm length cinnamon stick
2 star anise
some light soy sauce
some dark soy sauce for colour [optional]
some palm sugar to taste
enough water to cover meat pieces
- Chopped roasted pig trotter into chunky pieces
- Place meat pieces in a heavy based pot. Add in dried red chillies, dongquai, cinnamon stick and star anise.
- Pour in water enough to cover the meat pieces. Bring it to a rolling boil.
- Add in light soy sauce, palm sugar and dark soy sauce to taste.
- Bring it to a boil again, turn to low heat, cover and simmer for about 30 minutes or until meat pieces are tender but chewy.
- Serve hot with plain white rice.
- do not add too much light soy sauce because roasted pork is already quite salty.
I'm submitting this post to Muhibbah Malaysian Monday hosted by Sharon of Test with Skewer